RWANDA - AKANYARU HILL

This Akanyaru Hill lot is a part of Baho Coffee’s ongoing appellation project surrounding the Fugi Station in Rwanda. They’re focusing on smaller lot separations by processing groups of farmers’ coffee together based on the highest quality growing areas. We’re particularly excited about the potential of this area producing a unique flavor profile, as it’s in a more remote location deep in the Southern Province. We love this cup that is approachable and sweet with its unique profile. We’re tasting raisin, pomegranate, and caramel.

HONDURAS - ALLAN ERAZO

Allan Erazo and his family hail from the Los Andes region of Honduras where he is currently operating two farms that produce varieties such as Pacas, Catuai, and Ihcafe 90. This particular Catuai separation was something special on the cupping table. When we talk about vibrancy in a cup, this is for sure to be a great example. Allan, his father, and his brother pick each coffee cherry by hand before the beans are fully washed, and are then followed by a process of dry fermentation. This coffee sings as it cools. We are tasting grape, meyer lemon and brown sugar.

Honduras - Rafael Lara

We’re always eager to welcome Rafael Lara’s coffee back into our program each year, with this being our sixth together. Rafael’s farm, La Porra, lies 1600 MASL in the Santa Barbara region of Honduras. Rafael grows a variety known as Pacas in this lot which we have loved here in past years harvests. The cherries are picked carefully and de-pulped here every afternoon at his farm, then the parchment is put into fermentation tanks where it’s dry fermented for 16 hours. To dry, it’s put inside the parabolic solar dryer for around 18 days where the parchment is sorted by hand to remove defective beans. We find this coffee to be a great combination of balanced, bright, and sweet. We’re tasting a lingering citrus acidity, tamarind, and a maple syrup like mouthfeel.

Colombia - Chachagüî

We’re excited to welcome another coffee by way of our friends at Azahar Coffee in Colombia. Chachagui showcases the dedication of two families from the municipality of Chachagui, Nariño and one from nearby Yacuanquer. Farmers pick the cherries by hand at peak ripeness. Then, the intact cherries are dry fermented for a period of 90-96 hours, after which producers rinse and lay the cherries out to dry. This coffee is expressive, vibrant, and wears the natural process on its sleeve. Buckle up!

COLOMBIA - DECAF

This blend of coffees from the Cadefihuila Coop in Huila is comprised from 15 farmers’ crops from the Pitalito, Acevedo, and Palestina districts between 1700-1850 meters above sea level.

The Sugar Processing maintains much of the green coffee flavor and has an integrated vertical supply chain. This is because the growing, processing, and decaffeination process all happens at origin, right in Colombia.

Winter Warmth

Our Winter Warmth blend is the perfect complement to spending time with loved ones this year. It's intentionally crafted with comfort, family, and friends in mind. Winter Warmth is sure to be a crowd-pleaser with its great overall balance and sweetness. This year we're tasting Dark Chocolate, Baking Spices, and Boysenberry.

HALF FULL

At Bolt, we like to view the glass as half full. Some may see this as missing caffeine; we see it as a deliciously sweet blend that can give you a boost of energy with bedtime right around the corner. 

This is Half Full: a 50/50 split of our incredible sugar processed decaf and seasonal Colombian coffees.

MEDIUM WELL

Do you consider yourself a fan of dark roasts? If so, Medium Well is the bag for you. While it's not a traditional dark roast, our roasting team has been able to bring forth the familiarity of dark roasted flavors while maintaining a level of terroir (taste of place) in this cup. This coffee has a robust body and low acidity with enough structure to hold up to additives. (Might we recommend oat milk??)

LIGHTS Out

Lights Out is our darkest blend for those who love a full bodied cup that embodies characteristics of the word “roast.” We intentionally source coffees for this blend that can withstand higher temperatures in the roaster while retaining sweetness and balance. Expect a deeply rounded and full bodied cup accompanied by dark and developed flavor notes such as Tobacco, Burnt Sugars, and Dark Chocolate.

No Fuss

Our No Fuss Cold Brew is comprised of seasonally rotating coffees that craft a cup with a lower acidity and distinct dark chocolate sweetness. We intentionally roast this coffee for an extended period of time to increase caramelization and give it a rounded, medium body. Perfect served over ice or on its own, this blend is ideal for all of the cold coffee drinkers out there!